Baked Salmon Patties Recipe with Panko and Dijon Mustard

Light, crispy salmon patties made with panko and Dijon mustard instead of mayo — baked, not fried, for a healthier weeknight dinner.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 8 patties

Course: Main Course

Cuisine: American

Calories: 130

Main Ingredients

2 cups cooked or canned salmon, flaked (bones and skin removed)

1 cup panko breadcrumbs

1 large egg

2 tablespoons Dijon mustard

¼ cup finely diced onion

Seasonings

½ teaspoon garlic powder

Salt and pepper, to taste

Prep the salmon — Flake the cooked or canned salmon into small pieces, checking carefully for and removing any bones or skin.
Combine ingredients — In a large bowl, combine the flaked salmon with panko, egg, Dijon mustard, diced onion, garlic powder, salt, and pepper. Mix gently until just combined
.Shape the patties — Form the mixture into 6-8 evenly sized patties, about ½ inch thick.
Chill — Refrigerate the shaped patties for 15-20 minutes to help them hold together.
Bake — Preheat oven to 400°F. Place patties on a parchment-lined baking sheet and bake for 20-25 minutes.
Flip halfway — Gently flip the patties halfway through baking for even crispiness on both sides.
Serve — Serve warm with a squeeze of lemon or your favorite dipping sauce.

Chilling the patties before baking is key to preventing them from falling apart.
Canned salmon with bones adds extra calcium — the soft bones are safe to eat.
For a low-carb version, substitute almond flour for panko.
Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 2-3 months.